christian neuroth
Berggasthof Pflegersee
Berggasthof Pflegersee
Located on the lake of the same name, just a five-minute drive from the center of Garmisch-Partenkirchen, a special gem awaits you: the Berggasthof Pflegersee. The traditional
restaurant is beautifully situated in the middle of the Kramer hiking area and is a popular excursion destination for hikers and connoisseurs alike. In summer, the fantastic lakeside terrace beckons,
In winter, the cozy Stub'n invites you to relax and enjoy your stay.
The menu offers a nice selection of Bavarian and vital classic dishes - from excellent roast pork, fresh trout, spinach dumplings and crispy salad creations
to a delicious Kaiserschmarrn pancake. Internationally inspired delicacies, such as the vegetable curry, are also very popular with guests. Foodies and gourmets will find what they are
find what they are looking for on the seasonal menu. Chef Christian Neuroth and his team conjure up modern, creatively decorated dishes from the highest quality ingredients.
Christian Neuroth
Christian Neuroth has been head chef at Berggasthof Pflegersee since November 2017 and has been setting new culinary standards with his team at the popular excursion and event location ever since. After training at the Hotel Obermühle and Restaurant Spago and stops at the traditional establishments Reindl's Partenkirchner Hof and Staudacherhof in Garmisch-Partenkirchen, he spent several years in South Tyrol. Here he cooked as sous-chef at the then award-winning Castel Ringberg restaurant alongside Stefan Unterkircher before moving to the Hotel Adlon Kempinski Berlin. As Chef Saucier, he was responsible, among other things, for the culinary accompaniment of the Federal Press Ball and high-profile state receptions. At Berggasthof Pflegersee, he brings creative culinary creations of modern interpretations of Bavarian and international cuisine to the plate, particularly with his seasonal menu.
The GaPa schmeckt´s menu at Berggasthof Pflegersee
Greetings from Pflegersee & Garden of Eden
Petrified Potato | Aglio Olio | Watercress
Scallop | Cauliflower | Lemon
Pork knuckle praline | Green sauce | Kale
-
Between River & Earth
Delicately marinated salmon trout from Platzfisch & tempura shrimp
Pointed cabbage | Miso | Pickled cucumber | Sesame | A.K.I. pure caviar
Kohlrabi | Spiced sour cream | Beet foam | Butter
Organic watercress | Root vegetable baguette
-
From Roots & Water
Golden Root Vegetable Cream Soup
Jerusalem artichoke | Cod | Tomato stalk | Herb oil
Cuttlefish crunch
-
From Forest & Meadow
Saddle of venison & veal cheek
Chestnut crust | Deconstructed carrot & pumpkin | Almond
Potato Doughnuts | Hazelnut Jus
-
The Sweet Temptation
Chocolate-Walnut Parfait & Quince
Vanilla | Mandarin Cream | Baked Chocolate
-
-Subject to change-
